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Food Hunt
Food Hunt
HI All
Just planning our August trip and wondered whether any of you knew where you can get black (cuttlefish ink) spaghetti in and around CVO?
On a non food theme any ideas on a place for foldaway canvas type sun loungers would be good too!!
Thanks
J
Just planning our August trip and wondered whether any of you knew where you can get black (cuttlefish ink) spaghetti in and around CVO?
On a non food theme any ideas on a place for foldaway canvas type sun loungers would be good too!!
Thanks
J
Re: Food Hunt
Don't know if you mean to buy or eat in a restaurant, I had it in Via Italia last year and it was excellent.
Re: Food Hunt
Sorry should have been better explained - I meant to buy in a supermarket/deli but now I know it is on the menu in Via Italia may give that a go as well!
Re: Food Hunt
Not sure about in CVO, but I imagine Apallonia in Almancil sells specialist pasta, bet the guys at the smokehouse restaurant would know
Re: Food Hunt
Think you can get it in Iceland, as they sell waitrose pasta. 
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matoserrao99
- CVO Regular
- Posts: 83
- Joined: Mon Jan 31, 2011 11:10 am
Re: Food Hunt
If you fancy a go yourself.
You can often buy cuttlefish in the Portimao fish market - i've even seen them in Continente a couple of times
How to clean a cuttlefish
Begin by separating the head and tentacles from the body, much as you would a squid, with a firm pull on the head – a few innards will be left behind, including, usually, the ink sac. Next, gently poke inside the body to find the ink sac, then carefully snip it free with scissors and place in a bowl, adding any loose ink that can be poured from the body cavity. That said, it can be tricky to locate the ink sac among the rest of the messy, soft innards, so alternatively simply scoop the entire inky contents of the cuttlefish's body into a bowl, stir to release as much ink as possible, then strain out any "bits" through a sieve. You can even rinse the body out a few times, sloshing the fluids with a tablespoon or two of water to maximise the inky return.
Next, take the body cavity and feel for the bony structure that keeps it rigid. Grip this between finger and thumb, and pull it out, encouraging it to tear through the outer skin that holds it in place between the wings. Pull the short wings from the body, taking as much skin with them as you can; peel off the rest of the skin with your fingers and a clean rag. What's left, when rinsed and wiped, is the clean body. The wings can be kept, too, if you're planning a slow-cooked dish, but they're too tough for quick frying or grilling.
Now to the head and tentacles. The bony ball of mouthparts can be squeezed out in much the same way as you would a squid, and the tentacles cut off just in front of the eyes, so they remain attached to a small ring of flesh at the front of the head. Discard the rest of the head, including the eyes and any intestines attached to it. Use a knife to scrape the membrane and any tough little suckers off the tentacles. Rinse, pat dry, and they're ready for cooking.
You can often buy cuttlefish in the Portimao fish market - i've even seen them in Continente a couple of times
How to clean a cuttlefish
Begin by separating the head and tentacles from the body, much as you would a squid, with a firm pull on the head – a few innards will be left behind, including, usually, the ink sac. Next, gently poke inside the body to find the ink sac, then carefully snip it free with scissors and place in a bowl, adding any loose ink that can be poured from the body cavity. That said, it can be tricky to locate the ink sac among the rest of the messy, soft innards, so alternatively simply scoop the entire inky contents of the cuttlefish's body into a bowl, stir to release as much ink as possible, then strain out any "bits" through a sieve. You can even rinse the body out a few times, sloshing the fluids with a tablespoon or two of water to maximise the inky return.
Next, take the body cavity and feel for the bony structure that keeps it rigid. Grip this between finger and thumb, and pull it out, encouraging it to tear through the outer skin that holds it in place between the wings. Pull the short wings from the body, taking as much skin with them as you can; peel off the rest of the skin with your fingers and a clean rag. What's left, when rinsed and wiped, is the clean body. The wings can be kept, too, if you're planning a slow-cooked dish, but they're too tough for quick frying or grilling.
Now to the head and tentacles. The bony ball of mouthparts can be squeezed out in much the same way as you would a squid, and the tentacles cut off just in front of the eyes, so they remain attached to a small ring of flesh at the front of the head. Discard the rest of the head, including the eyes and any intestines attached to it. Use a knife to scrape the membrane and any tough little suckers off the tentacles. Rinse, pat dry, and they're ready for cooking.
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matoserrao99
- CVO Regular
- Posts: 83
- Joined: Mon Jan 31, 2011 11:10 am
Re: Food Hunt
http://www.youtube.com/watch?v=oZdc7-QHDcY
i've tried this - its superb
i've tried this - its superb
Re: Food Hunt
Just seen black pasta in Continente.
Re: Food Hunt
Thanks Jaylay -as long as it isnt out of date white pasta anyway 